Step 1

Fluff up the flour before measuring or weighing; then add the flour, yeast and salt to a mixing bowl and stir to combine.  Make a well in the center and pour in the water, stir and mix completely .  The dough will be soft and sticky.

Step 2

Cover the bowl with an oil-sprayed plastic wrap and let stand in a warm spot at room temperature. Let rise for 1 hour.  (I like to set the covered bowl on top of the refrigerator).

Step 3

After 40 minutes, place a 4 or 6-quart Dutch oven with lid in the oven and preheat to 450°F.

Step 4

Sift a light dusting of flour on a large piece of parchment paper and set aside.

Step 5

When the dough has rested for the 1 hour, turn it out onto a lightly flour-dusted work surface.  Use a bench scraper to turn and fold the dough 5 or 6 times to shape into a rough ball.  Dust lightly with flour.

Step 6

Place the dough with the floured side down, in the center of the reserved sheet of parchment paper.  Dust the exposed top lightly with flour and cover with a fresh piece of plastic wrap.  Let the dough rest on the counter top for 15 minutes.

Step 7

Carefully remove the Dutch oven from the oven, remove the lid. Remove the plastic wrap covering from the dough, and using the parchment paper as a sling, lift the dough and set it into the Dutch oven. Spray the top of the bread with some water (see notes).

Step 8

Replace the lid and transfer to the oven.

Step 9

Bake for 30 minutes, then remove the lid from the Dutch one and bake the bread for an additional 15 minutes.

Step 10

Transfer the hot Dutch oven to the work area and using the parchment paper, lift the bread out and place on a wire rack.  Let cool before slicing.